Celery Free Carob Coconut Fudge
Rich, chocolatey-tasting fudge that skips the cocoa entirely — carob powder brings a naturally sweet, earthy depth that pairs beautifully with the creamy coconut base. Coconut butter and coconut oil melt together into a silky, pourable mixture that sets up firm and smooth straight from the fridge, no candy thermometer or special equipment required. A touch of honey adds gentle sweetness, while Ceylon cinnamon and vanilla powder round out every bite with warm, fragrant notes. The whole thing comes together in one saucepan, making cleanup almost as satisfying as the fudge itself. For anyone navigating hidden allergens in store-bought sweets, this recipe is a breath of fresh air — every ingredient is straightforward, plant-based, and easy to verify. The optional shredded coconut on top adds a little texture and makes each square look like it came straight out of a boutique confectionery. Cut into neat pieces and stashed in the fridge, these are the kind of treat you'll find yourself sneaking back to all week.
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Learn more →Ingredients
16 servings
- 1 cup coconut butter
- ½ cup coconut oil
- ⅓ cup carob powder
- 3 tbsp honey
- ½ tsp vanilla powder
- ¼ tsp ground ceylon cinnamon
- ¼ tsp fine sea salt
- ¼ cup unsweetened shredded coconut (optional)
Instructions
- 1
Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- 2
Combine the coconut butter and coconut oil in a small saucepan over low heat, stirring with a rubber spatula until both are fully melted and the mixture is smooth and pourable, about 3–4 minutes.
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